Split Pea Soup with Smoked Ham Hock and Barley

Rinse the split peas and pearl barley thoroughly under cold water. This helps to remove any debris and excess starch.

In a large stock pot or Dutch oven, heat the olive oil (if using) over medium heat. Add the diced onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the rinsed split peas, pearl barley, smoked ham hock, chicken broth, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 1/2 - 2 hours, or until the split peas are very tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.

Remove the ham hock from the pot. Let it cool slightly, then shred the meat from the bone and discard the bone and any excess fat. Return the shredded ham to the pot.

Season the soup with salt and pepper to taste. Be mindful that the ham hock can be salty, so add salt gradually.

Remove the bay leaf before serving. Serve hot.